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USA
10
AFTER SALES SUPPORT
Operating Instructions (cont'd)
PANINI HINTS FOR BEST RESULTS
• It is best to prepare panini(s) from a hearty loaf of bread. However, panini(s)
made from the store, sliced breads or rolls can be delicious and simple to make.
Experiment with a variety of breads, tortillas, flatbreads, even pitas.
• For health-conscious cooks, the non-stick coating of grill plates assures a crisp
and delicious toasting without the use of oil or butter. The raised ridges and tilted
bottom plate, allow grease and other liquids to drip off into the drip tray and away
from your food.
• With the panini maker's non-stick griII plates, it is not necessary to use butter or
oil the outside of the bread. However, spreading a small amount of butter or olive
oil is recommended to encourage even browning of the bread.
• NOTE: Do not use non-stick sprays as they can cause build-up on the grill plates.
Use olive oil instead.
• WARNING: Do not use non-fat spreads. They may burn and damage the non-
stick grill plates.
• Always preheat the panini maker before each use.
• Have all the ingredients at hand before preparing the panini.
• When using soft or liquid fillings, use thicker slices of breads. Try removing the
inside of the bread to create a cup form in which filing can be added.
• Most fresh fruits release juice when heated. If a recipe calls for canned fruit, drain
and dry the fruit with a clean paper towel.
• Avoid using processed cheeses, as they tend to melt under high temperatures.
• A teaspoon of sugar sprinkled on the buttered side make the grilled panini more
crispier and adds flavor when using sweet fillings.
• Whole grain and sweet breads will grill faster than white breads and should be in
the grill for less time.
• After you have removed the finished panini, close the top grill plate to retain heat
while assembling of more sandwiches.
• To avoid food contamination, wear oven mitts and use a soft absorbent paper
towel to wipe the grill plates, and clean after each use.
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